Irish Stew

This is Irish stew the old way: no browning, no stock, no thickeners. Just lamb, root vegetables, herbs, and water. The lamb gets boiled first and drained, which pulls out impurities and excess fat so the final broth comes out clean and clear rather than greasy.

The herbs go into a cloth bag (a bouquet garni) so you can fish them out before serving. Thyme, rosemary, bay leaves, and oregano steep into the broth during the long simmer, flavoring everything without leaving bits of leaf in your bowl.

After 90 minutes of gentle simmering, the potatoes start breaking down at the edges and naturally thicken the stew. The carrots soften but hold their shape, and the lamb turns fork-tender. That’s it. No flour, no roux, no cream.

Kitchen Tips

• Blanching the lamb first is a must. That initial 15-minute boil removes scum and excess fat that would cloud the stew.
• Keep the simmer gentle. A rolling boil toughens the lamb. You want lazy bubbles, barely breaking the surface.
• Season with salt and pepper at the table, not during cooking. The broth concentrates as it reduces, and salting early can leave it too salty by the end.
• Use bone-in lamb shoulder if you can find it. The bones add gelatin to the broth and make it silky.

Variations

• Add turnips or parsnips alongside the carrots for a more root-heavy version.
• Stir in a handful of fresh parsley just before serving for color and brightness.
• For a richer stew, brown the lamb in butter before adding the vegetables (less traditional, but satisfying).